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Author Notes:I first made this (or should I say a variation) almost a year ago and have been working on it all year. At first I used less spinach and fresh lemon but it soon evolved into a pasta dish with more spinach and preserved lemon. I like this version and have been making it quite regularly. I think of it as a pantry meal since all of the ingredients are always in the house. Enjoy the lemon"pop"! —inpatskitchen

Serves: 4

1/3
cup extra virgin olive oil

6
cloves garlic, minced

One
14.5 ounce can chickpeas, drained and rinsed

1
teaspoon salt

1/2
teaspoon black pepper

1/2
teaspoon crushed red pepper flakes

1
whole preserved lemon

1
pound baby spinach leaves

12
ounces dried linguine or spaghetti

1/4
cup finely grated parmesan plus more for serving

In a large skillet heat the oil, add the minced garlic and saute for just a minute or two until soft. Add the chickpeas, salt, pepper and crushed red pepper and continue to saute for about 4 more minutes.

Cook the pasta about two minutes short of al dente. Drain, saving about 1 1/2 cups of the pasta water.

Rinse the preserved lemon while the pasta is cooking and finely mince the peel and pulp. Add this to the chickpea mixture.

Now add the pasta over the heat and start stirring in the spinach in handfuls. Add enough pasta water to create a nice sauce. Once all the spinach has been added and wilted stir in the quarter cup of parmesan. Serve garnished with additional parmesan.